Here's an easy dinner inspired by Donna Hay.
This is one pan cooking at its best. Tasty, filling and family-friendly. You could do this for friends as well. It would be impressive to place the finished dish in the middle of the table for everyone to help themselves!
I don't have a paella pan, so I just used a non-stick frying pan. But I still got the lovely, crusty rice effect on the bottom of the pan, and the squishy rice and other ingredients on top.
What you'll need
Serves four to six people.- 2 x medium chicken breasts or thigh fillets, chopped into cubes or strips
- 200g prawns. I used cooked, frozen King prawns, with the tails off. But you could use raw prawns if you have them.
- 200g jar marinated artichokes, drained
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tsp paprika powder (sweet or smoked, whatever you have)
- 1.5 cups (300g) medium-grain rice
- 500g diced tomatoes
- 2.5 cups chicken stock
- 1 tbl olive oil
Fresh basil leave, chopped fresh red chilli and lemon wedges to serve.
What to do
Heat the oil in a large non-stick frying pan over high heat. Add the chicken and prawns and cook until browning and cooked through. Remove from the pan, set aside and keep warm.
There should still be some oil in the pan, but if not, add a little more. Now add the onion, garlic and paprika and cook for two minutes until the onion is soft. Add the rice, tomato and chicken stock, stir well to combine, then reduce the heat to low. Cover the pan with a lid or if you don't have a lid, cover tightly with foil. Cook without stirring (or peaking) for 20 minutes or until the rice is cooked.
Once rice is cooked, stir through the chicken and prawns. Replace the lid or foil for two minutes to heat the prawns and chicken through. Now remove the lid/foil, pour the drained artichokes over the top. Sprinkle with fresh basil and a squeeze of lemon.
The big people can also sprinkle with some fresh chopped red chilli. A bit of spice is really lovely with these ingredients.
No comments:
Post a Comment